sake marinated bass:
1/2 cup sake
1/4 cup canola oil
2 tablespoon thin soy sauce
2 tablespoon minced ginger
2 tablespoon sugar
1 tablespoon coarsely ground black pepper
four 6-ounce pieces of Chilean sea bass
Instructions:
GRILLED SAKE MARINATED BASS WITH SPICY CRAB SUSHI ROLLS, PEA SPROUT
SALAD AND MANGO BROWN BUTTER VINAIGRETTE In a bowl combine sake, oil,
soy sauce, ginger, sugar, and black pepper. Place bass in a shallow
baking dish and pour marinade over. Marinate for at least 3 hours
or overnight. Preheat grill or broiler. Grill or broil over high heat
about 10 to 12 minutes, depending on the thickness of the fish. It
should be flaky with an oily texture when done. Spicy Crab Sushi Rolls:
8 ounces fresh lump crabmeat, picked over 1/2 tablespoon sambal 1/4
cup chopped cilantro 1 tablespoon chopped chives 1 tablespoon honey
1 teaspoon white pepper 1 teaspoon kosher salt 1 tablespoon canola
oil 4 sheets nori 1/2 cup cucumber, seeded, peeled, and julienne Water
for sealing sushi In a large bowl, mix crab, sambal, cilantro, chives,
honey, pepper, salt, and oil. Taste for seasoning. Lay out one sheet
of nori and spread with crab mixture. Place the cucumber on top of
the crab. Roll it tightly, dampen edge with water and seal. Set aside.
Fill and roll remaining nori sheets. Slice each roll into 3 pieces.
Mango Brown Butter Vinaigrette: 4 to 6 ounces butter 1/2 cup freshly
squeezed orange juice 1/4 cup freshly squeezed lime juice 2 tablespoons
Dijon mustard 1 shallot, peeled 1 cup chopped mango 1 cup julienne
mango 1/2 pound pea sprouts 1 tablespoon toasted sesame seeds 1 tablespoon
pink peppercorns In a small saucepan, warm butter over low heat until
it turns brown, about 15 to 20 minutes. In a blender, combine orange
juice, lime juice, mustard, shallot and chopped mango and blend until
smooth. When butter is browned, pour it in the blender, while running,
in a steady stream. Taste for seasoning. Transfer dressing to a bowl
and toss with the mango julienne. In a bowl, toss the pea sprouts
with a small amount of vinaigrette and mound a small amount in the
center of a large dinner plate. Place 3 pieces of sushi around the
salad. Lay the fish on top of the sushi and the sprouts. Drizzle vinaigrette
with the mango pieces around the plate. Garnish with toasted sesame
seeds and crushed pink peppercorns.
